Last updated on March 18th, 2012
HERE IS A RECIPE FOR RHUBARB PIE, courtesy of Joyce Kippen Jacobs. Joyce, as you may have guessed, is my mother. I love her recipe because the rhubarb is held in custardy-suspension. If you already have pastry crusts on hand, you can assemble this bit of heaven in about 5 minutes:
Ingredients
4 cups fresh rhubarb, diced
2 eggs, well beaten
1 1/2 cups sugar
3 Tbs flour
1/2 tsp nutmeg
2 pastry crusts for 9-inch pie
Preheat oven to 450 degrees
Assembling:
Pour diced rhubarb into a crust-lined pie plate. Blend sugar, flour and nutmeg in a medium bowl. Add eggs to sugar mixture, and beat until smooth. Pour over rhubarb, and top with the second crust. Poke 3 or 4 steam-vents in this top crust. (If you have the patience, you can cut the top crust into 1/2 inch strips, and make a lattice-top.) Sprinkle with sugar.
Baking: Bake for 15 minutes at 450 degrees. Then reduce heat to 350 degrees, and bake for another 30 minutes, or until juices begin to bubble up through venting holes.
Let cool for one hour or more, and enjoy as is, or topped with whipped cream, or vanilla ice cream.
If you can not imagine rhubarb pie without strawberries, by all means add them. Substitute one cup of the rhubarb for sliced strawberries, and increase by one tablespoon the flour in the sugar mixture (to absorb the extra liquid that strawberries exude).
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Adele says
Sounds (and looks) yummy! I'll try it!
Gregory says
I'll try your mom's recipe, too. Sounds really easy, though not so easy as sugar-dipping raw rhubarb.
Phoebe says
Kevin, I bought rhubarb at the farmer's market yesterday, and made your mom's pie last night. My boyfriend and I both loved it so much we'll probably have it for breakfast too. It's not terribly sweet, as I'd expected. But I guess that's because rhubarb isn't sweet.
Lucille N. says
I am making this asap….
Kevin Lee Jacobs says
Phoebe – So glad you enjoyed the recipe!
linda s says
this will be springtime heaven next fall or winter.
Rhubarb Jam super easy
4 pounds rhubarb, trimmed, rinsed, and cut into small chunks
4 cups sugar
1 1/2 c water
1 lemon, halved and juiced, seeds reserved in a cheesecloth pouchl
Directions
1. Sterilize the jars for canning by boiling them and their lids. Put a small plate in the freezer.
2. To make the rhubarb jam recipe, place the fruit, sugar, water, and lemon juice, spent halves, and seeds (they provide the necessary pectin) in a large bowl and set aside at room temperature for 1 hour.
3. Pour the contents of the bowl into a large pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes. Skim the foam from the surface as the jam cooks.
4. Drop the heat to medium. Hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot. After 15 minutes, check to see if your jam has set by placing a small spoonful of jam on the plate from the freezer. The rhubarb jam is set when it holds its shape on the cool plate. If it seems loose, continue cooking over medium-low heat until set.
5. Remove the seed bag and lemon halve. Place the rhubarb jam in sterilized jars, filling them to the bottom-most ring. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings
.
6. Process in a water bath for 5 minutes if using pint jars, 10 minutes if using quart jars. Remove the containers with tongs and let cool on the counter. When the jam is cool, remove the metal rings, check for proper seals, and label with the date and contents. Store the rhubarb jam in a cool, dark cupboard for up to 1 year.
Kevin Lee Jacobs says
Linda s – Sounds delicious. And what a treat to have on hand for a cold winter’s day.
bobbye says
I made this last weekend. It was soooo goooood!!!!!
Kevin Lee Jacobs says
bobbye – so glad you liked this pie. I will tell my mother.
Barb says
Hi Kevin, I enjoy your site, your humour, and your style of writing, which, I imagine, is how you speak.
I have a mom from Canada and I grew up on Rhubarb. She used to make a Rhubarb sauce by placing diced Rhubarb in a pan over low heat. Add a little water so it doesn’t burn, stir constantly until the Rhubarb is soft. Add a little sugar to taste, making it just sweet enough. To serve, spoon into a fruit bowl (small dessert dish) and top with a tablespoon of maple syrup. Best served warm.
Also, your mom’s pie recipe is the same as my Canadian Grandmother’s recipe except for the nutmeg. It’s the best way to make Rhubarb pie. My best to you and to your mom.
Antoniette says
Both recipes for Rhubarb look fabulous. I just got some this weekend, strikingly red stalks, just gorgeous. Now I know what to make!
A dear friend of mine grew up on a farm in Ireland, and she tells me her mother always made Rhubarb and Custard for dessert.
I just bought some seeds although I know I won’t be able to pick it this year, but I do plan on planting some in the yard for next year!
Helga G says
Hi Kevin!
The weather is finally starting to cooperate a little better in my Zone 6b South Jersey growing area. My Rhubarb popped up in the garden and is growing bigger by the day. Can’t wait to make some Rhubarb Pie, Crisp and LInda S’s Rhubarb Jam, if she don’t mind me using her recipe. Yummy, my mouth is already watering:-)
I’m also trying to grow some new crops, Mashua and Achocha I found on Peace Seedlings website, after reading Margaret Roach’s Posts.
Connie says
My mom used to make pies thicker with tapioca rather than flower.
Sue says
My rhubarb pie is very similar to this one. It is delicious. I grow the green rhubarb as well. Love that plant, but it must be divided now and then.